Saturday, July 2, 2011

Lasagna Col Pesto.......Common But Not So Common

One of the things that you can do with a small jar of very concentrated home made pesto is a béchamel with pesto. Here is how:

To make lasagna al pesto you will need:
Serves 6- 18 rectangular lasagna sheets that do not need pre-cooking.
- 1 litre of milk.
- 1 cup milk extra.
- 5 Tbsp. pesto dissolved in the milk.
- 30 gms. flour.
- 30 gms. butter.
- 100 gms. freshly grated parmezan cheese.
- Salt, pepper, and nutmeg.Method:
- Add the pesto to the milk which will turn green as opposed to yellow with the red saffron in my previous recipe.
- Make a thinnish bechamel using the milk, butter and flour.- Get your rectangular baking dish 30 cms. x 35 cms.
- Using a pastry brush butter the bottom and the sides of the dish.
- Add enough bechamel sauce to cover the bottom of the baking dish.
- Lay 6 sheets of lasagna.
- Pour bechamel to cover the 6 sheets.
- Sprinkle parmezan over the whole surface. (First Layer).
- Lay another 6 sheets crosswise.
- Pour bechamel to cover the 6 sheets.
- Sprinkle parmezan over the whole surface. ( Second Layer).
- Lay the 3rd and last layer of 6 pieces of lasagna.- Pour the rest of the bechamel to cover the whole area.
- Sprinkle with the rest of the parmezan. ( Third Layer ).
- Pour the cup of milk.
- Drop three knobs of butter.
- Bake in a preheated oven to 220 C for 30 minutes.
- Take out from oven and let cool ten minutes.
Note: I put the pesto in the milk with which I made the bechamel.
Serve and enjoy with a nice salad.
Stelio